WE LOVE… ROSE PETAL FLORENTINES pg35 // STEM GINGER COOKIES pg33 // JAMMY DODGERS pg38
For the oaty & white chocolate cookies, see page 37
Brandy snaps
By Babingtons Blends (www.babingtonsblends)
MAKES 15-20
50g (1¾oz) salted butter, at room temperature
50g (1¾oz) caster sugar
50g (1¾oz) golden syrup or honey
25g (1oz) flour grated zest of ½ an orange a drizzle of brandy whipped cream or vanilla ice cream, to fill
1 Preheat the oven to 170°C/Gas Mark 3 and grease 2-3 baking sheets.
2 Place the butter, sugar, golden syrup/honey, the flour and the grated orange zest in a saucepan and heat gently until the butter has melted and the sugar dissolved. When the mixture reaches 75°C/170°F, remove the saucepan from the heat before gently mixing in the brandy.
3 Put teaspoons of the mixture on the baking sheets, allowing space for the biscuits to spread.
4 Place the first tray into the oven and bake for 9 minutes, or until the edges become firm (in order to allow time to roll the biscuits, bake one oven sheet at a time).
Grease the handle of a wooden spoon. When the snaps are ready, remove from the oven and leave to cool for 1-2 minutes, before extracting them with a palette knife and rolling
